Share Indonesia Food - "Bakwan Jagung" from Javanese Island

Crispy Corn Meatballs or Bakwan Jagung is very simple side dish. My mom used to make it in a quite big quantity when I was still living in Jakarta. Even though nobody didn't really eat it all because it was too much for us. Fresh corn is an inexpensive thing there. But here in my town, Yogyakarta, fresh corn is expensive and also rare to get (only seasonal). So to make it I had to use canned corn. Besides as a side dish with other meal, you can also enjoy Bakwan Jagung as a snack.

Ingredient to make a bakwan jagung:

• 150 gram canned corn
• 1 egg
• 50 gram plain flour
• 1 stalk of celery
• 1 stalk of spring onion

Ingredient to make a Spice Paste:

• 3 shallots
• 2 cloves of garlic
• 2 red chillies
• 2 bird's eyes chillies (optional)
• 1 tablespoon of coriander
• 1 cm Kaempferia galanga L (kencur) - optional
• 1 kaffir lime leaf
• salt and sugar to taste

Step by step to make a bakwan jagung:

1. Blend or grind all the ingredients for spice paste. Then add the corn, and continue blending (grinding). I like to grind the corn roughly, not so smooth.
2. Put the mixture into a bowl, and then add the flour, celery, spring onion and egg. Mix it well.
3. Heat the oil in deep wok, and fry 1 tablespoon of mixture until slightly brown.

Tips: you can add some fresh small prawn into the mixture to give it more flavour.

Resources:
tasty-indonesian-food.com